Search results for "ALIM"

Screening of lactic acid bacteria for their use as aromatic starters during fermentation of vegetables

2020

Lactic acid bacteria (LAB) have good growth capacities on various food matrices and produce very diverse enzymatic activities which are notably capable of positively modifying the organoleptic properties of fermented foods. Therefore, the selection of the LAB starters possessing good metabolic abilities and interesting enzymatic activities towards the plant matrix could improve the aroma profiles of fermented foods. The main objective of this study was to enhance the aroma profiles of fermented tomatoes by using the biotechnological pathway. To achieve this, firstly, 200 LAB isolated from Cambodian and Vietnamese fermented foods were screened for their β-glucosidase activity and duplicate i…

COVID-19 and the Dairy and Meat Supply Chain

2022

The Coronavirus health emergency and the lockdown adopted in Italy and many countries are head-hitting in the agricultural and agri-food sectors

Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise.

2012

International audience; Our olfactory system is confronted with complex mixtures of odorants, often recognized as single entities due to odor blending (e.g., coffee). In contrast, we are also able to discriminate odors from complex mixtures (e.g., off-odors). Therefore, the olfactory system is able to engage either configural or elemental processes when confronted with mixtures. However, the rules that govern the involvement of these processes during odor perception remain poorly understood. In our first experiment, we examined whether simple odorant mixtures (binary/ternary) could elicit configural perception. Twenty untrained subjects were asked to evaluate the odor typicality of mixtures…

Evoluzione degli aromi varietali durante l’appassimento dell’uva Moscato d’Alessandria

2009

The color of dried fruit through the color analysis sensor

2020

The consumption of dried fruit in the world, primarily almonds from hazelnuts followed by walnuts and pistachios, has increased exponentially in recent decades and has increased especially in the past year. The consumer directs his choice of consumption on dried fruit, not only from his taste preferences but also from the color of the packaged product. To determine the color with a fast method is fundamental for a commercial success of the product.

L'architettura dei padiglioni dell'alimentazione e della ristorazione nelle esposizioni dell'Oltremare del Secondo Imperialismo

2014

Il periodo compreso fra le rivoluzioni liberali del 1848 e lo scoppio della seconda guerra mondiale nel 1939 (che dà il via al tramonto della cosiddetta “età aurea” del sistema capitalista e della supremazia del “vecchio continente” sul resto del mondo), pur in maniera difforme, è caratterizzato da un nuovo scenario economico e tecnologico della civiltà occidentale che riconosce nelle grandi esposizioni internazionali e nazionali, ma anche in quelle regionali e coloniali, le sedi più idonee per azioni di propaganda commerciale e politica. L’origine del genere delle esposizioni coloniali, che prende il via in sordina e con sensibile ritardo, è puramente mercantilistica e si manifesta inizial…

Chemical-based methodologies approaches to extend the shelf life of fresh fish — a review

2021

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most…

Le comportement alimentaire des enfants

2021

Impacts et effets du choix du repas sur la consommation et la représentation des patients en milieu hospitalier.

2016

International audience; Introduction et but de l’étude. L’hospitalisation survient comme étant une rupture dans la vie d’une personne. Projetée dans un environnement parfois inconnu, avec un rythme imposé par une organisation établie, les habitudes et rituels peuvent être bousculés lors de l’arrivée dans l’institution de santé. Le repas, qui représente une valeur forte dans notre société et un repère avec la vie précédant l’hospitalisation, est totalement redéfini. Il perd ses dimensions identitaire et commensale au profit des dimensions médicale et nutritionnelle. Les prises alimentaires peuvent alors diminuer, entrainer une diminution des apports énergétiques pouvant aller jusqu’à l’appar…

Odeurs et saveurs du sein et du lait : facilitatrices de l'allaitement et promotrices d'apprentissages

2010

National audience